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Creamy Pumpkin Ricotta Stuffed Shells

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These Creamy Pumpkin Ricotta Stuffed Shells are the ultimate fall-inspired comfort food! Jumbo pasta shells are filled with a rich and creamy blend of ricotta, pumpkin, and warm spices, then baked in a luscious, cheesy sauce. This cozy dish is perfect for a weeknight dinner, holiday meal, or a comforting make-ahead recipe.

Why You’ll Love This Recipe

  • Creamy and flavorful – A perfect blend of pumpkin, ricotta, and warm fall spices.
  • Comfort food at its best – A hearty, cheesy, and satisfying pasta dish.
  • Easy to make ahead – Great for meal prep or freezer-friendly.
  • Perfect for fall and holidays – A unique and festive take on stuffed shells.
  • Vegetarian-friendly – A meatless dish that’s still rich and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

  • Jumbo pasta shells
  • Ricotta cheese
  • Pumpkin purée (not pumpkin pie filling)
  • Parmesan cheese (grated)
  • Mozzarella cheese (shredded)
  • Egg
  • Garlic (minced)
  • Nutmeg
  • Cinnamon
  • Salt and pepper
  • Fresh sage or thyme (optional, for extra flavor)

For the Sauce:

  • Butter
  • Garlic (minced)
  • Heavy cream or half-and-half
  • Parmesan cheese (grated)
  • Salt and pepper
  • Fresh sage or thyme (optional)

For Topping:

  • Extra mozzarella and Parmesan cheese
  • Chopped parsley or fresh sage

Directions

1. Cook the Pasta Shells

  • Bring a large pot of salted water to a boil.
  • Cook the jumbo shells according to package instructions until al dente.
  • Drain and let them cool slightly.

2. Prepare the Filling

  • In a large bowl, mix ricotta, pumpkin purée, Parmesan, mozzarella, egg, garlic, nutmeg, cinnamon, salt, and pepper.
  • Stir until smooth and well combined.

3. Make the Creamy Sauce

  • In a saucepan over medium heat, melt butter and sauté garlic until fragrant.
  • Add heavy cream and bring to a gentle simmer.
  • Stir in Parmesan cheese, salt, and pepper.
  • Cook for a few minutes until the sauce thickens slightly.

4. Assemble the Dish

  • Preheat oven to 375°F (190°C).
  • Spread a thin layer of the creamy sauce in the bottom of a greased baking dish.
  • Stuff each shell with the pumpkin ricotta mixture and place in the dish.
  • Pour the remaining sauce over the shells.
  • Sprinkle with extra mozzarella and Parmesan cheese.

5. Bake Until Golden

  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for another 10 minutes, or until cheese is bubbly and slightly golden.

6. Garnish and Serve

  • Sprinkle with fresh parsley or sage.
  • Serve warm and enjoy!

Servings and Timing

  • Servings: 4–6
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes

Variations

  • Add protein – Mix cooked crumbled sausage or shredded chicken into the filling.
  • Spicy kick – Add a pinch of red pepper flakes to the sauce.
  • Pesto twist – Drizzle basil pesto over the finished dish.
  • Low-carb option – Use zucchini ribbons or spaghetti squash instead of pasta shells.
  • Vegan version – Use dairy-free ricotta, plant-based cheese, and coconut milk in the sauce.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze assembled (uncooked) shells for up to 2 months. Bake from frozen, adding an extra 10–15 minutes.
  • Reheating: Warm in a 350°F (175°C) oven for 15 minutes or microwave in 30-second intervals until heated through.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast and purée fresh pumpkin for a homemade version.

What cheese works best in this recipe?

Ricotta, Parmesan, and mozzarella create the perfect creamy texture and cheesy topping.

Can I make this dish ahead of time?

Yes! Assemble it up to 24 hours in advance and refrigerate until ready to bake.

What goes well with pumpkin stuffed shells?

A simple side salad, garlic bread, or roasted vegetables pair perfectly.

Can I add meat to this dish?

Absolutely! Try mixing cooked sausage or ground turkey into the filling.

What’s the best pasta brand for jumbo shells?

Any brand works, but Barilla and De Cecco are popular choices for their sturdy texture.

Can I make this without cream?

Yes! Substitute with milk or a dairy-free alternative like almond or oat milk.

How do I keep the shells from sticking together?

Toss them with a little olive oil after boiling to prevent sticking.

Can I use butternut squash instead of pumpkin?

Yes! Butternut squash purée is a great substitute.

Is this recipe freezer-friendly?

Yes! Freeze before baking, then cook directly from frozen when ready.

Conclusion

These Creamy Pumpkin Ricotta Stuffed Shells are a comforting, cheesy, and delicious twist on classic stuffed shells. With their cozy fall flavors and rich, creamy texture, they’re perfect for any occasion. Try this easy recipe today and enjoy a dish that’s sure to impress!

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Creamy Pumpkin Ricotta Stuffed Shells

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These Creamy Pumpkin Ricotta Stuffed Shells are the ultimate fall comfort food! Jumbo pasta shells are filled with a rich, creamy blend of pumpkin, ricotta, and Parmesan, then baked in a luscious garlic-infused white sauce. This cozy, vegetarian dish is perfect for weeknights, holidays, or when you’re craving something creamy and delicious.

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: Dinner, Pasta
  • Method: Baking
  • Cuisine: Italian-American

Ingredients

Scale

For the Stuffed Shells:

  • 20 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup canned pumpkin puree
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp garlic powder
  • ½ tsp dried sage (or 1 tsp fresh sage, chopped)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg (optional, for warmth)

For the Creamy Garlic Sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 ½ cups milk (whole or 2%)
  • ½ cup heavy cream
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup shredded mozzarella cheese (for topping)
  • ¼ cup grated Parmesan cheese (for topping)

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook jumbo shells according to package instructions until al dente. Drain and set aside to cool.

Step 2: Make the Pumpkin Ricotta Filling

  1. In a bowl, mix ricotta, pumpkin puree, Parmesan, egg, garlic powder, sage, salt, pepper, and nutmeg until smooth. Set aside.

Step 3: Prepare the Garlic Cream Sauce

  1. In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds until fragrant.
  2. Whisk in flour and cook for 1 minute. Slowly whisk in milk and heavy cream, stirring constantly until thickened (about 3 minutes).
  3. Season with salt and pepper and remove from heat.

Step 4: Assemble & Bake

  1. Preheat oven to 375°F (190°C). Spread ½ cup of the sauce on the bottom of a greased 9×13-inch baking dish.
  2. Fill each pasta shell with 2 tablespoons of the pumpkin ricotta filling and arrange in the baking dish.
  3. Pour the remaining garlic cream sauce over the shells and sprinkle with mozzarella and Parmesan.
  4. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

Step 5: Serve & Enjoy

  1. Garnish with fresh sage or parsley, and serve warm!

Notes

  • Make it extra savory – Add ½ cup cooked crumbled sausage to the filling.
  • Dairy-free option – Use dairy-free ricotta and almond milk in the sauce.
  • Want a little heat? Add a pinch of red pepper flakes to the filling.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

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